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Cozy Roasted Butternut Squash Soup With Sage Recipe

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This cozy roasted butternut squash soup with sage is the result of a chance encounter at a farmer’s market. It’s not complicated, and it doesn’t need to be. The roasting does most of the heavy lifting, bringing out a deep, caramelized sweetness that no stovetop method can match.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage leaves, finely chopped (plus extra for garnish)
  • 4 cups vegetable broth, low-sodium
  • 1/2 cup coconut milk, full-fat
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • Pinch of nutmeg, freshly grated if possible
  • Optional: 1 tablespoon maple syrup

Instructions

  1. Preheat your oven to 400°F (200°C). While it’s heating up, prepare the squash. Peel it with a vegetable peeler, cut it in half lengthwise, and scoop out the seeds with a spoon. Then cut it into 1-inch cubes.
  2. Toss the squash with 1 tablespoon of olive oil and a pinch of salt. Spread it in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and the edges are starting to brown.
  3. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-6 minutes, until it’s soft and translucent.
  4. Add the minced garlic and chopped sage to the pot. Cook for another minute, until the garlic is fragrant.
  5. Pour in the vegetable broth and bring it to a gentle simmer. Let it bubble away while the squash finishes roasting.
  6. Once the squash is done, add it to the pot with the broth mixture. Stir everything together, then add the salt, pepper, and a pinch of nutmeg. Let it simmer for 5 minutes so the flavors meld.
  7. Remove the pot from the heat. Using an immersion blender, puree the soup until it’s completely smooth. If using a countertop blender, let the soup cool for 10 minutes first, then blend in batches.
  8. Stir in the coconut milk. Taste and adjust seasoning. If the soup tastes flat, add a pinch more salt. If it’s not sweet enough, add the maple syrup.
  9. Ladle the soup into bowls. Garnish with a drizzle of coconut milk, a few fresh sage leaves, and a crack of black pepper. Serve hot.

Notes

Don’t skip the roasting step—it concentrates the flavor. Use fresh sage for the best aroma. Season gradually and adjust at the end. Let the soup rest before serving for deeper flavor. If the soup is too thick, thin with extra broth; if too thin, simmer uncovered to reduce.

Nutrition

Keywords: butternut squash soup, roasted butternut squash, sage, fall soup, vegan soup, gluten-free soup, dairy-free soup

Find it online: https://lucastable.com/cozy-roasted-butternut-squash-soup-with-sage-recipe/